Breakfast hash done right is one of those deeply satisfying meals that works any time of day, and this one delivers on every front. Sweet potato cubes get golden and caramelized at the edges, zucchini and red bell pepper soften into the mix, and ground turkey brings hearty protein that keeps you full for hours. Garlic-infused olive oil ties the whole skillet together with a rich, savory base, while dried oregano adds that unmistakable herby warmth. A bright finish of fresh lemon juice and torn basil lifts everything at the last second, cutting through the richness in the best possible way. Because every ingredient here is straightforward and whole-food, there's zero guesswork about what's in your bowl — no sauces with mystery additives, no processed fillers. It's the kind of one-pan meal that feels effortless to pull off but tastes like you actually tried.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat 1 tbsp of the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey, 1/2 tsp of the salt, and the black pepper. Cook, breaking the meat into small crumbles with a wooden spoon, until no pink remains and an instant-read thermometer inserted into the thickest cluster reads 165°F (74°C), about 7–8 minutes. Transfer the cooked turkey to a plate and set aside.
Return the skillet to medium-high heat and add 1 tbsp of the garlic-infused olive oil. Add the diced sweet potato and the remaining 1/2 tsp salt. Cook, stirring every 2 minutes, until the sweet potato is golden at the edges and just tender when pierced with a fork, about 10–12 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
